Salad · Vegetarian

Tabbouleh Panzanella Salad

If you are a fan of classic Mediterranean Tabbouleh, you’re doing to L-O-V-E this Panzanella version! Have you even heard about a Panzanella salad? It originated in Tuscany, Italy (of all pretty places) and it consists of bread, tomatoes, cucumber and other seasonal vegetables. I am convinced the salad originated as a way to effectively use leftover, stale bread instead of throwing it away.  You use good quality extra virgin olive oil and vinegar (or lemon) and I personally like it when the bread is soaked in the vinaigrette; much like croutons would in traditional salad.

Salad

Quinoa Kale Tabbouleh Salad

The very versatile quinoa pulls a light and fresh Kale Tabbouleh Salad. And it does so splendidly; like a boss! Who needs traditional bulgur wheat when you can use a wonderful gluten-free ancient grain like quinoa that works well anywhere you throw it, pretty much. Not to outshine the addition of fine-chopped lemony massaged kale; which in my humble opinion, elevates this classic salad to “next-level good” status. Classic parsley and mint optional, but I highly recommend that you include these for that characteristic herby goodness.

Entrees · Vegetarian

Buckwheat Tabbouleh

I was casually asked at a dinner party just last Friday what my blog is all about. It’s questions like those that make you step back and try to fill in the gaps with inside knowledge but outside perspective. I concluded that it’s the story of a life, told through food. I share recipes and…… Continue reading Buckwheat Tabbouleh